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Ingredientes
- 1/2 c. Flour Flour for dusting chicken
- 4 ounce Dark beer or possibly stout
- 2 x Egg whites
- 1/2 tsp Salt, or possibly as desired
- 1/4 tsp Grnd black pepper
- 1 lrg Onion, finely diced
- 1 Tbsp. Veg. oil
- 6 x Plum tomatoes, -=Or possibly=- Canned peeled tomatoes, liquid removed
- 2 x Dry poblano chili peppers
- 1 Tbsp. -Chili pwdr
- 1 tsp Grnd cumin
- 1/4 c. Whipping cream
- 2 lrg Boneless chicken breasts split
- 4 slc Sharp jack or possibly Cheddar cheese Salt and pepper
- 1/2 c. Frying oil
Direcciones
- PLACE FLOUR IN A MIXING BOWL and slowly pour in the beer while mixing. Add in the egg white, pepper and desired salt and mix well. Taste for salt and pepper and add in if you like. Cover the bowl and set aside for 30 min before using. Combine onions and oil in a small Dutch oven or possibly casserole, place in the oven and turn temperature to 375F. If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or possibly so, till the skins crack. Drain tomatoes and when they are cold sufficient to handle, peel them. Throw away peels, cut tomatoes in half crosswise and squeeze out seeds. Add in tomatoes to the Dutch oven. Remove stems from the dry chili peppers and remove the seeds. Add in peppers to the Dutch oven. Add in cumin, cream and salt as desired. Cook 30 min, remove from the oven and scrape the contents into a blender or possibly food processor.
- Blend till smooth and set aside. Meanwhile, place a piece of cheese under the skin of each breast, dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove. When the oil is warm sufficient for frying (350F), dip each breast in the beer batter and let the excess run off. Place skin-side down in the oil and fry till golden brown. Turn and fry other side, about 1 minute per side. Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375F oven for 15 min. Place tomato sauce in a saucepan and reheat. (If the mix is too thin, place it in a saucepan over high heat and boil down.) Pour the sauce onto a platter and arrange the chicken breasts on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 133 | 49% |
| Total Fat 15.18g | 19% |
| Saturated Fat 7.4g | 30% |
| Trans Fat 0.09g | |
| Cholesterol 35mg | 12% |
| Sodium 685mg | 29% |
| Potassium 426mg | 12% |
| Total Carbs 23.46g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.6g | 4% |
| Protein 10.53g | 17% |
